Crispy cheese taco shells are the only thing that can stave off my craving for tacos on this low carb regimen.   And not just any tacos… my favorite kind.  But I’m getting ahead of myself.  Today I’m sharing with you an easy way to make low carb crispy cheese taco shells and tortillas.

I’ve made these one by one in a small pan on the stove top many times.  Today it hit me.  The oven!!! duh.  This oven method allows you to quickly bake up  a batch of several tortillas or taco shells in just a few minutes at 400 degrees.  I used a quarter cup of shredded cheddar-jack, per taco. ( I used this kind of cheese because that’s what was in the refrigerator.)  Doing it this way there are NO CARBS AT ALL.  Cool huh?

The cheese taco shells and tortillas can be stored for 3-5 days in a tightly covered container.  These of course are yummy with the regular taco fixings, and are a morning  delight  stuffed with scrambled eggs and salsa.  Tomorrow I’ll share with you all about my favorite kind of taco and the salsa to go with it.   Here’s a salsa hint:

Inspired by these folks:

cavemanketo.com (pan method)

lowcarb360.com (provolone in microwave)